Jalapeno Popper Grilled Cheese
Combining the fiery taste of jalapeno poppers with the comforting warmth of a grilled cheese, this recipe offers a gourmet twist on two classic favorites. Filled with creamy and spicy jalapenos, crispy bacon, rich cream cheese, and a mix of Monterey Jack and sharp cheddar between slices of Italian bread, this grilled cheese promises a flavorful and satisfying experience.
Equipment
- Oven
- Skillet
- Baking Sheet
Ingredients
- 2 Jalapenos sliced lengthwise, seeds and membranes removed
- 4 ounces cream cheese
- 4 slices bacon crispy cooked
- 2 slices Monterey Jack cheese
- 2 slices sharp cheddar cheese
- 4 slices Italian bread
- Cilantro chopped (optional)
- Butter for grilling
Instructions
- Begin by preheating your oven to 375°F (190°C). Take your halved jalapenos and stuff each with a generous portion of cream cheese, about 1 ounce per half. Arrange these on a baking sheet and bake for 25-30 minutes, until they're soft and slightly golden. Remove them from the oven once done.
- Prepare your sandwich build by placing a slice of cheddar on two of the Italian bread slices, and a slice of Monterey Jack on the remaining two. Cut the baked jalapenos into bite-size pieces and distribute them on top of the cheddar slices. Layer the crispy bacon slices over the Monterey Jack slices. If using, sprinkle some chopped cilantro over one side of each sandwich.
- To grill, butter the outside of each sandwich generously. Heat a skillet over medium-low and grill the sandwiches butter-side down, adding more butter to the top before flipping. Cook each side until golden brown and the cheese has melted into a gooey delight.
Notes
For an extra kick, consider leaving some of the jalapeno seeds in. Adjust the amount of cream cheese